This….. Caramelized Onion Dip… is perfection! On a whim, I decided to try this recipe for Pan-Fried Onion Dip from the Barefoot Contessa with a few alterations. Everything I needed was available without leaving the house! Everything but the chips for dipping, that is….. This was simple to prepare and was the best onion dip I’ve ever eaten! Why buy that store stuff when you can make it yourself ready to impress anyone who scoops some on a chip? They will beg for more when it’s all gone, guaranteed!
Two medium yellow onions were peeled, sliced in half from pole-to-pole then thinly sliced. The butter and oil were ready for their intervention along with the Kosher salt, cayenne pepper and freshly ground black pepper. Sauté them over medium heat for about 10 minutes or until lightly golden.
Next, reduce the heat to medium-low. Continue to cook, stirring frequently for 10 minutes. Add a pinch of sugar to help influence the caramelization process and continue for another 10 minutes. By this time, the onions should be caramelized as shown below. Remove pan from the heat and set aside to cool.
In the mixing bowl, blend the cream cheese, sour cream, mayo and caramelized onions together using the mixer’s paddle attachment.
Once blended, scrape down sides and blend once more. This is luscious looking, isn’t it? It’s texture is so creamy and emboldened by the flavors within the caramelized onions.
Are you ready for a bite of this Caramelized Onion Dip? Don’t forget the chips or even some veggies of choice. Take a dive in and be prepared to be amazed!
Disappearing quickly, your family, or guests, will be requesting this recipe. Make sure you have ingredients to make seconds! If any remains, store covered in the refrigerator and bring out a few minutes before serving to soften for dipping.
Caramelized Onion Dip
Ingredients
- 3 c thinly sliced yellow onions, about 2 medium onions
- 4 T unsalted buter
- 1/4 c extra virgin olive oil
- 1 t Kosher salt
- 1/4 t cayenne pepper
- 3/4 t black pepper, freshly ground
- 1 pinch sugar
- 4 oz light cream cheese, softened-half of a block
- 1/2 c light sour cream
- 1/2 c mayonnaise- Hellman's
Instructions
- Melt butter in sauce pan with olive oil.
- Add in the onions, salt, cayenne and black pepper. Saute at medium heat for about 10 minutes until softened and slightly golden in color.
- Reduce heat to medium-low heat and continue to cook for 10 minutes, stirring frequently.
- Add a pinch of sugar to help with the carmelization and continue to cook and stir for 10 more minutes. The result should be a darker color showing the final carmelization. Remove pan from heat and allow the onions to cool.
- Place the cream cheese, mayo and sour cream in a mixer with paddle attachment. Blend together with the onions until smooth, scraping bowl at halfway point.
- Serve at room temperature and store any unused portion promptly in the refrigerator.
